All Hail, Caesar.(Brief Article)

Food Management,  April, 2000  

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How would you put a new spin on this venerable salad classic? Chef Margaret Fernette Chef Manager Motorola University, Tempe, AZ "In the cafe, we julienne grilled fish or chicken in front of the customer and toss that with a traditional Caesar salad. For catering, we slice the protein into a fan shape and place it on the side of the salad, so the customer can choose whether to include it in his or her meal.

"Sometimes in place of croutons, we'll brush baguettes with flavored oil such as rosemary or garlic, grill them and then serve the ...

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